Spaghetti con Bottarga

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This recipe comes from Sardinia where the best bottarga can be found.

Ingredients

  • 250 g (9 oz) spaghetti or linguine
  • sea salt and freshly ground black pepper

Method

Cook the pasta in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, heat the olive oil in a separate saucepan and fry the garlic, parsley and chilli for a few seconds. Add to the drained pasta, then stir in most of the bottarga.

Serve immediately with the remaining bottarga on top, and a squeeze of lemon.